Chemmeen Kovakka Thoran (Prawns & Ivy Gourd Stir Fry With Coconut)
Experience the simplicity and flavor richness of Chemmeen Kovakka Thoran, a delightful Kerala lunch side dish. While cooking vegetables with fish or meat is a common practice in Kerala, I typically incorporate potatoes into meat or chicken dishes, and dishes like Chemmeen Kovakka Thoran are a rare occurrence in my kitchen. There's no specific reason; it just doesn't happen often.
Ingredients
- 150 gms Cleaned Prawns (measured after cleaning (refer notes))
- 250 gms Kovakka (sliced into thin rounds)
- 1 Onion, small size (sliced)
- 1.5 -2 tsp Minced garlic
- 3/4 cup Grated coconut
- 1/2 tsp Turmeric powder (divided)
- 1.5 tsp Kashmiri chilli powder
- 1/4 tsp Pepper powder
- 6 Small/Pearl onion (sliced)
- 2 Green chilli (slit lengthwise)
- 2 tbsp Coconut oil
- 1/4 tsp Mustard seeds
- Curry leaves
- Salt
Instructions
- Marinate cleaned prawns with salt, 1/4 tsp turmeric powder and 1/2 tsp Kashmiri chilli powder.
- Crush coconut with a pinch of turmeric and keep aside.
- Heat oil (1 tbsp) in a wide pan and add sliced onion and minced garlic. Cook till it begins to brown.
- Add 1/4 tsp turmeric powder, 1 tsp Kashmiri chilli powder and 1/4 tsp pepper powder. Cook for 2-3 mins, till the raw smell goes.
- Add sliced kovakka and mix well. Cover and cook for 10-12 mins, till kovakka is half done.
- Add marinated prawns and cook covered for another 10 mins. Make sure the water is dried completely.
- Heat oil (1 tbsp) in another pan and crackle mustard seeds. Add sliced pearl onions and green chillies. Cook till the onions begin to brown.
- Add crushed coconut and cook on low flame for 5-6 mins or till the raw smell goes.
- Add cooked prawns and kovakka. Mix well. Cover and cook for another 2-3 mins. Switch off flame and add curry leaves and drizzle 1 tsp of coconut oil.
Notes
I used small variety of prawns for this recipe. Though you can use medium size prawns also, small variety is more tastier for this recipe.
Tried this recipe?Let us know how it was!